Easy Shrimp Scampi Linguine Recipe - Garlicky Buttery Shrimp Sauce

A Classic Shrimp Scampi Recipe That's Simple Yet Delicious

Shrimp scampi is a seafood lover's dream. Succulent shrimp simmered in white wine, garlic, lemon and butter sauce then tossed with linguine pasta makes such a quick, easy and tasty main course or even an appetizer for a special occasion.

The Best Shrimp to Use for Scampi

The key to an amazing shrimp scampi linguine is to start with high-quality shrimp. Opt for wild caught shrimp if you can find them. Wild caught tends to be more sustainable and have better flavor compared to farm-raised shrimp. Large shrimp around 16 to 20 per pound or extra-large 21 to 25 shrimp per pound work very well, ensuring you get plump, juicy shrimp in every bite.

Gather the Scampi Ingredients

Part of what makes this such an easy, breezy dish is that it comes together with simple ingredients you likely have on hand:

• Garlic: Lots of minced garlic adds tons of flavor!
• Butter: A good amount of butter keeps the shrimp bathed in deliciousness.
• Olive Oil: A slick to coat the pan.
• White Wine: Adds a touch of acidity and enhances the flavors.
• Lemon: Brightens up the buttery sauce.
• Parsley: Fresh chopped parsley makes it restaurant quality.
• Linguine pasta: This thin pasta soaks up the sauce nicely.

Cook the Garlic and Shrimp

Start by mincing 4 to 6 cloves of garlic. Then gather and peel 1 to 1 1⁄2 pounds large shrimp, removing the tails if desired. Heat a large skillet with olive oil and butter. Cook the garlic for just 1 minute before adding in the shrimp. Sear the shrimp for just 1 to 2 minutes per side until opaque and pink.

Deglaze Pan to Make the Sauce

Take the cooked shrimp out and set aside. Add 1⁄2 cup white wine and 1⁄4 cup lemon juice to the skillet and bring to a boil, stirring to scrape up any browned bits stuck to the bottom. Let reduce by half. Turn heat to low and whisk in 3 to 4 tablespoons butter until melted and smooth. Add drained shrimp back and toss to coat.

Put It All Together

While the sauce comes together quickly, you'll want to prepare 8 to 12 ounces dry linguine according to package directions. Drain, reserving some of the pasta water. Add the cooked pasta to the skillet and gently toss everything together over low heat. If needed, splash some of the reserved pasta water to loosen up the sauce so it nicely coats each strand.

Garnish and Serve

Give a final taste and season with salt and pepper as needed. Serve shrimp scampi linguine garnished with extra parsley and lemon wedges. Enjoy this succulent garlicky shrimp and buttery lemony sauce coating long strands of linguine. It's the ultimate easy, breezy and beautiful weeknight dinner to impress your family or guests!

More Delicious Ways to Enjoy Shrimp Scampi

Part of what makes shrimp scampi so popular is how versatile it is. You can substitute almost any thin pasta shape, add vegetables like asparagus or cherry tomatoes, serve it baked with cheesy breadcrumbs, enjoy as an appetizer or shape into shrimp scampi stuffed shells or ravioli. But for the classic approach, shrimp scampi with linguine is tough to beat.

Shrimp Scampi Appetizer Idea

For an easy starter course, cook up the shrimp scampi as directed but cut the shrimp amount in half. Heat some sliced baguette bread in the oven until crisp then rub with a garlic clove. Spoon scampi sauce over bread and top with shrimp. Sprinkle with parsley and cheese. You've just made restaurant-quality garlic shrimp scampi bruschetta in minutes.

Shrimp Scampi Stuffed Shells

For an impressive stuffed shell entree, prepare scampi sauce as directed. Spoon scampi sauce into the bottom of a baking dish. Cook jumbo pasta shells until al dente. Fill shells with a spoonful of ricotta and shredded Italian cheese along with a piece or two of shrimp then nestle filled shells in sauce. Cover with more sauce then bake 15 to 20 minutes until hot and bubbly. Delicious!

Skinny Shrimp Scampi Zoodles

Cut carbs without cutting flavor. Simply swap linguine for 8 ounces spiralized zucchini noodles. Prepare shrimp scampi sauce then toss it with the zucchini "zoodles". Sprinkle with parsley and enjoy guilt-free!

Tips for Making the Best Shrimp Scampi

While shrimp scampi is an easy quick dinner, there are some tips to ensure you maximize flavor:

Don't Overcook the Shrimp

Shrimp cooks very fast. Take it off the heat as soon as they turn pink or risk ending up with rubbery shrimp. Let residual heat gently finish them off.

Use Plenty of Garlic

The garlic butter sauce makes the dish so don't be shy. But cook it briefly so it doesn't burn then let it infuse the sauce as the shrimp simmers.

Splash with White Wine

The white wine cuts through the richness, brightens the flavors and pulls out tasty fond from the skillet that further boosts the sauce.

Finish with Butter

While olive oil handles searing the shrimp, whisking in cold butter at the end adds polish, sheen and velvety goodness.

Keep it Hot

If needed, use very low heat with a splash of pasta water to gently keep scampi warm while waiting for the pasta so flavors can further develop.

Season to Taste

Be generous with salt, pepper and extra lemon. Sample a noodle or shrimp to make sure each bite pops with flavor!

FAQs

Can I freeze leftover shrimp scampi?

Yes! Allow the shrimp scampi to cool completely then transfer to freezer bags or airtight containers. It will keep well in the freezer for 2-3 months. Thaw overnight in the fridge then reheat gently over low heat until hot.

What if I can't find large shrimp?

No problem! Medium shrimp will also work fine. Just watch the cooking time closely as smaller shrimp cook faster, usually 1-2 minutes per side until opaque.

Can I use frozen shrimp instead of fresh?

For sure, frozen shrimp works beautifully in this quick dish. Thaw first and pat very dry otherwise they may turn out soggy when cooked. Proceed with the recipe as directed.

What can I serve with shrimp scampi?

Shrimp scampi makes a tasty simple main dish as is. You could also pair it with easy sides like salad, garlic bread or steamed broccoli. Or keep it light as an appetizer and serve with crunchy bread or vegetables.